Crock Pot Beef Stew (from allrecipes.com)

3 pounds cubed beef stew meet
1/4 cup flour
1/2 teaspoon salt
3 Tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1 Tablespoon dried parsley
1 teaspoon pepper
2 cups boiling water
1 package dry onion soup mix
3 Tablespoons butter
2 onions, sliced

1/4 cup warm water
2 Tablespoons flour

Combine 1/4 cup flour and 1/2 teaspoon salt in large plastic bag. Place meat in bag and shake to coat.

Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.

In the same skillet, melt butter and saute onions until softened; remove to the slow cooker.

Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew and cook uncovered for 15 minutes, or until thickened.

Easy Cranberry Pie


2 C fresh cranberries
1/2 C sugar
1/2 C chopped nuts (optional)
2 eggs
1 C sugar
1 C flour
1/2 C butter (melted)
1/4 C shortening (melted)

This easy 'no crust' pie is a must for our Thanksgiving dinner.  Place the 2 C fresh cranberries in a sprayed 10 inch pie plate. Sprinkle with 1/2 C sugar and chopped nuts. Set aside. In your mixer bowl beat the two eggs till golden yellow, add 1 C sugar and beat thoroughly. Gradually add the melted and cooled butter and shortening and mix well. Gradually add the flour to the egg, sugar, shortening mixture. When the flour is added and the mixture is smooth carefully pour the mix over the sugared cranberries. Bake in a 325 oven for one hour or until golden brown. May be served hot or cold, but is especially good warm with vanilla ice cream.

Lentil Soup
from Moosewood Cookbook by Annie Katzen

3 cups dry lentils
7 cups water
2 teaspoons salt
8 medium cloves garlic
2 cups onion, chopped
2 stalks celery
2 medium carrots, sliced
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
lots of freshly ground black pepper
3 medium ripe tomatoes or 1 14 oz can diced tomatoes
red wine vinegar, to drizzle on top

1. Place lentils, water, and salt in a kettle.  Bring to a boil, lower heat to the slowest possible simmer, and cook quietly, partially covered, for 20 to 30 minutes.

2. Add vegetables (except tomatoes), herbs, and black pepper.  Partially cover, and let simmer peacefully another 20 to 30 minutes, stirring occasionally.

3. Heat a medium saucepanful of water to boiling.  Drop in the tomatoes for 10 seconds, then take them out, peel off the skins, and squeeze out the seeds.  Chop the remaining pulp and add to the soup.  Let the soup cook for at least 5 minutes more.

4. Serve hot, with a drizzle of vinegar on top of each steaming bowlful.

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Tinarae

Loswest

wow,that is so nice!! Thanks!

I didn't see them on Sunday and just re-checked my paper for them. I still can't find them.  Help!

Thanks!!